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Rioja-style chicken

Ingredients
(serves 2)
Olive oil 3-4 Tbs .................................................Dry white wine 1/2 cup
Chicken legs (drumstick + thigh) 2 ..................Chicken broth 3/4 cup
Onion, peeled & cut small dice 1 small ...........Thyme, fresh, minced 1 tsp
Pepper, red, sweet, cut into strips 1 small ......Hot red pepper flakes pinch
Parsley, minced 1/4 cup ...................................Smoked Paprika (optional) 1 tsp
Garlic,minced 2 cloves ......................................Saffron, threads (optional) pinch
Chorizo, peeled, quartered and minced 3 oz ..Edamame (soy) beans, shelled 4 oz (1/2 bag)
Tomato paste 3 oz (1/2 can) .............................Salt & pepper- to taste

Method
Heat half of olive oil in pan large enough to hold all ingredients. Add chicken legs, and cook until brown on all sides. Remove to a plate; lower heat. Add rest of olive oil, onion and red pepper to pan; cook until onion is translucent and pepper is beginning to soften. Add garlic, minced chorizo and half of parsley. Cook a few minutes, then add tomato paste; stir to incorporate well and brown slightly. Add white wine, stir to distribute, and cook until nearly dry. Add chicken broth, stir, add thyme, hot pepper flakes, optional smoked paprika, and optional saffron. Cook a few minutes, then add chicken legs and any accumulated juices, and turn to coat. Cover and cook for another 20 minutes or so, until chicken is done. Add Edamame* and cook another 5-8 minutes or until beans are firm-tender. Stir in remaining half of parsley. Season with salt and pepper. Serve hot.

*The traditional dish uses peas, but I prefer edamame because they remain firm with a bit of overcooking.